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  CHECK YOUR INBOX…   THIS DELICIOUS SEASONAL RECIPE IS ON ITS WAY TO YOU NOW!

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Do as the fancy-pants do

There are few fancy-pants French cooking terms I care to retain, but paillard is definitely one of them. Paillard refers to a piece of meat that’s been pounded thinly and then grilled. It’s one of the more approachable and less complex food preparations everyone should have in their repertoire. You can use this same technique…

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EARTH DAY 2015

In America, 40% of the food we produce is lost to waste. 40%!!   So to celebrate Earth Day this year, we challenged our chefs to create dishes using the “undesirable” parts of produce that are commonly sent to the landfill: from asparagus bottoms to kohlrabi greens.   We then compiled their creations into a collection of…

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VALENTINE’S DAY

Celebrate valentine’s day this saturday with Mario’s venetian-style menu…         BLOOD ORANGE BELLINI   SFORMATO DI PARMIGIANO WITH RADICCHIO SALAD AND POMEGRANATES WINE pairing: SOAVE ANSELMI SAN VICENZO 2013   RISOTTO WITH KING CRAB AND NETTLES WINE pairing: SCARBOLO PINTO GRIGIO RAMATO 2012   BRAISED DUCK WITH APPLE AND FENNEL WINE pairing:…

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Via Alta Kitchen Studio

A beautiful and modern space, the Via Alta Kitchen Studio is located in Manhattan’s Flatiron District. It provides a space to film and photograph a number of Via Alta Productions’ projects, including its weekly “How to Tuesday” series. It is a concept built of smart custom design and quality materials and appliances, featuring advanced functionality, simple sophistication and…

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New York, New York…

Mario never hesitates to expound on his love of Northern Michigan, but his other home of New York City is also pretty magical, especially during this time of year. So in a nod to all of the folks visiting between now and New Year’s Eve, here’s a short list of some things WE LOVE IN NY right…

The Holidaze are here!

The Holidaze are here! For the month of December, enjoy daily emails each weekday full of food, drink and merriment. If you’re not yet signed up,click here to do so!   Click here for the Holidaze recipe lineup! Click here for Holidaze shopping deals!

Panel Discussion

What is the chef’s role in creating a sustainable agricultural system and a healthy diet for everyone? What role does taste play? On November 11th, Mario joined Tom Colicchio, Andrea Reusing and Sam Sifton in a though-provoking conversation during The New York Times’ Food for Tomorrow Conference to discuss.    

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The Holidaze are Coming!!

The HOLIDAZE are coming! Starting this Monday, Dec 1 until Christmas, we’ll be sending an email out every weekday filled with festive recipes, gift ideas, deals and more. Sign up today!!      

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Holidaze Shopping

                                                   

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Batali Thanksgiving Timeline

The key to enjoying Thanksgiving dinner is to plan ahead. No matter how organized you are in the kitchen, you have to cook the turkey on Thursday. Start there and work backwards, making sure to prep as many ingredients and dishes in advance as possible. That will allow you to maximize leisure time on Thursday. (Remember, if…

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Batalis do Thanksgiving

Every Thanksgiving, the Batali family likes to go a little bit outside the box and choose themes and flavors that excite their palates (while still remaining rooted in the traditional Thanksgiving). This year they’re going Santa Fe style…   Below is Mario’s menu for Thanksgiving 2014. THE menu   cocktail    Sage and Pomegranate Bellini   apps   Nopales Ceviche…

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